Jobbörse

Part-Time City & State: Columbia, PA School: Our Lady of the Angels Elementary School Payroll Grade: 12 FLSA Status: Exempt Nature of Position: Manages an individual school food service operation with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; preparing deposits; and complying with mandated health requirements. Reports to: Principal Essential Functions: Estimates food preparation amounts and adjusts recipes, if required, to meet projected meal requirements and minimize waste. Evaluates prepared food for flavor, appearance, and temperature to present items that will be accepted by students and/or staff according to dietary guidelines. Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements. Inspects food and/or supply deliveries to verify quantity, quality, and specifications of orders and/or comply with mandated health requirements. Inventories food, condiments, supplies, and equipment at specified intervals to ensure the availability of items required for meeting projected menu requirements. Maintains equipment, storage, food preparation, and serving areas in a sanitary condition, complying with current health standards. Manages assigned site operations (e.g., supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, oversee cleaning procedures, etc.) to provide efficient food services in compliance with established nutritional and health requirements. Monitors food service operations (e.g., kitchen equipment, trays, utensils, staff assignments, etc.) to ensure a safe, clean, and sanitary working environment in compliance with standard practices and established nutritional and health standards. Orders food, equipment, and supplies to maintain an adequate inventory for operations within established nutritional and budget guidelines. Orients new employees to work center and school site processes. Oversees the preparation, cooking, serving, and transportation of food and beverage items to meet projected meal quantities and mandated nutritional and health standards, and ensures appealing presentation. Participates in unit meetings, in-service training, workshops, etc., to convey and/or gather information required to perform job functions. Performs functions of other nutritional services positions, as needed, to ensure adequate staff coverage within the site's nutritional services operations. Prepares a variety of documentation (e.g., meal program records, reconciliation reports, cash summary, time sheets, etc.) to provide written support and/or convey information. Processes receipts to complete and document transactions and/or prepares bank deposits. Reconciles transactions (e.g., meal counts, monies collected, etc.) to maintain account balances in compliance with established policies and procedures and makes daily bank deposits. Responds to inquiries of students, staff, and the public, providing information and/or direction regarding available food items and/or food service policies and practices. Schedules work hours and assignments for cafeteria employees to ensure adequate coverage for daily operations. Serves one or more items of food to meet mandated nutritional requirements and/or requests of students and school personnel. Stocks food, condiments, and supplies to maintain adequate quantities and security of items. Supervises food service workers and other personnel as assigned (e.g., orients, trains, evaluates, etc.) to maximize the efficiency of the work force and meet shift requirements. Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; and monitoring budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization's services. Other Functions: Performs other related duties as assigned, ensuring the efficient and effective functioning of the work unit. Job Requirements/Minimum Qualifications: Skills, Knowledge, and Abilities SKILLS are required to perform multiple technical tasks, with a potential need to upgrade them to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantifying food preparation and handling; and sanitation practices. ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider several factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem-solving is required to analyze issues and create action plans. Problem-solving with data requires independent interpretation of guidelines, and problem-solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data. Physical Demands: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 20% sitting, 70% walking, and 10% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Experience: Job-related experience with increasing levels of responsibility is required. Education: High School diploma, GED, or equivalent. Certificates & Licenses: Specified Safe Serve Certificate; Level 1 SNA Certification. Clearances: Diocesan and State Background Clearances, mandatory trainings. Other: Must be willing to respect the Catholic Church and follow our basic morality guidelines. Must be able to act amicably and professionally towards coworkers, students, and parents.